The Chickpea of the Sea

This vegetarian twist on tuna salad is an equally solid option for a pantry lunch. A can of chickpeas replaces the can of tuna fish and it's mixed with a bit of mayo, mustard, celery seeds, and chopped celery. The addition of umeboshi vinegar, the liquid brine left over after pickling Japanese plums, gives the salad a salty, seafood-like flavor.

Replace the mayo with a vegan alternative and this salad is also vegan. Pile it on salad instead of bread and it's gluten-free, too. Or it's simply a nice change of pace for the tuna-sandwich-a-day crowd. It's a hearty, meatless salad that's a great addition to anyone's lunch roster.